Plumpton Goes Green Recipe Collection
Jerusalem Artichoke and Hazelnut Soup
Serves 4.
- 400g Jerusalem artichokes (about 8)
- tbsp butter & 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 tbsp hazelnuts, toasted & ground
- 2 tbsp sherry, Marsala or apple juice
- 4 thyme sprigs, leaves only
- 600ml chicken or veg stock, warmed
- 2 tbsp cream (optional).
Put the butter and oil into a pot with a wide bottom, place over medium heat, when the butter starts to foam add the onions and cook slowly for 15–20 minutes, until they're golden.
Thinly slice the Jerusalem artichokes (you can leave the skin on). Add to the onions, along with the garlic, put the lid on and sweat for 20–30mins, stirring every 5 mins, until they're really soft. Add hazelnuts, stir. Add sherry, let it sizzle for a few minutes, then add thyme leaves and stock. Liquidize until smooth, season and finish with cream, if you fancy – it’s good with or without.
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